This kind of soup belongs to western soup, which is different from Chinese soup. Western-style soup is generally thick, with butter, cream and so on. And milk tastes heavier, more like sauce and fuller than Chinese soup. When eating western food, soup can be dipped in bread. Blanch chicken breast and white mushrooms for later use, remove prawns from shrimp line and marinate with cooking wine and black pepper for a while, dice chicken breast, add cooking wine spoon, corn starch 1 spoon and black pepper 1 spoon, and marinate for a while for later use. As a low-fat and low-calorie meat food, mushrooms are also very healthy and low-fat vegetarian, so it is normal for this combination not to be afraid of gaining weight.
Wash and slice the mushrooms, slice the chicken breast, put the sliced chicken breast into a bowl, add two spoonfuls of soy sauce, two spoonfuls of cooking wine, one spoonful of corn starch, half a spoonful of pepper and a little edible salt, stir well and marinate for about half an hour. Cook the chicken breast in advance and tear it into flocculent strips. Dice and slice the onion. Butter is in the pot. After the butter melts, stir-fry the onions until fragrant, and then stir-fry the mushrooms until they are slightly yellow. Then add a proper amount of flour, stir-fry evenly with low fire, stir-fry until paste, add a small amount of water, stir-fry again with low fire, add chicken breast to the pot, or add a little corn kernels for decoration. When the water boils, throw away the floating foam. Add cooking wine and cook the chicken over low heat. Pour the fresh milk into the chicken soup and bring to a boil. Add the oil noodle sauce and stir. Add the mushroom slices. Add cream to boil, add salt and serve in a soup basin. I hope my answer is helpful to everyone.